Pressure-canning potatoes is a great way to preserve your harvest and enjoy them all year round. Unlike water bath canning, pressure canning allows you to safely can low acid foods like potatoes, which can spoil quickly. In this post, I'll walk you through the steps to pressure can potatoes.
Pressure Canning Supplies
First, you'll need to gather your supplies. You'll need a pressure canner, canning jars, lids, and bands, a jar lifter, a canning funnel, a potato peeler, a knife, and of course, potatoes.
What types of potatoes can you can?
You can use any type of potato for canning, but some varieties, like russet and Yukon gold, are better suited for canning due to their firm texture.
Next, you'll need to prepare your potatoes. Wash them thoroughly and peel them if desired. Cut them into uniform pieces, about 1-2 inches in size. Be sure to remove any bruises or spots, as these can lead to spoilage. Place the prepared potatoes into a large bowl of cold water to prevent browning while you prepare the rest of the potatoes.
How to Pressure Can Potatoes
Once your potatoes are prepped, it's time to fill your jars. Begin by sterilizing your jars, lids, and bands. You can do this by placing them in a pot of boiling water for 10 minutes. Remove them from the water with your jar lifter and set them on a clean towel to dry.
Using your canning funnel, fill each jar with the prepared potatoes, leaving 1 inch of headspace at the top. Headspace is important to allow for expansion during processing. Once your jars are filled, wipe the rims clean with a damp cloth to ensure a good seal.
Now it's time to process your jars in the pressure canner. Fill the canner with 2-3 inches of water and place it on the stove. Heat the water until it reaches a simmer.
Using your jar lifter, lower the filled jars into the canner, being careful not to tilt them. Once all the jars are in the canner, lock the lid in place and turn up the heat to bring the canner up to pressure.
The amount of pressure and processing time will vary depending on your altitude and the size of your jars. Consult your pressure canner manual or a trusted canning resource for specific instructions. Generally, potatoes should be processed at 10 pounds of pressure for 35-40 minutes for quart jars and 30-35 minutes for pint jars.
Once the processing time is complete, turn off the heat and let the canner cool naturally. Do not try to cool it down quickly by running it under cold water, as this can cause the jars to break. Once the pressure has returned to zero and the canner has cooled, remove the jars using your jar lifter and place them on a towel to cool.
After 24 hours, check the seals on your jars by gently pressing down on the center of the lid. If the lid doesn't move up and down, you have a good seal. If the lid pops up and down, the jar did not seal properly and should be refrigerated and used within a few days.
When it comes to pressure-canning potatoes, it is important to follow a reliable recipe to ensure food safety. The National Center for Home Food Preservation recommends that potatoes be pressure canned at 11 pounds of pressure for 35 minutes for pint jars and 40 minutes for quart jars.
Store your canned potatoes in a cool, dark place for up to a year. When you're ready to use them, simply open a jar and heat them up on the stove or in the microwave.
In conclusion, pressure canning potatoes is a great way to preserve your harvest and enjoy them all year round. By following these simple steps, you can safely can your own potatoes at home. Happy canning!
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Pressure-canning potatoes is a great way to preserve your harvest and enjoy them all year round. Unlike water bath canning, pressure canning allows you to safely can low acid foods like potatoes, which can spoil easily. In this post, I'll walk you through the steps to pressure can potatoes.
- Salt (optional)
- Start by washing and peeling your potatoes. Cut them into uniform pieces, such as cubes or slices.
- Fill your pressure canner with water and bring it to a boil.
- Pack your prepared potatoes into clean, sterilized canning jars. Leave about 1 inch of headspace at the top of each jar.
- If desired, add a pinch of salt to each jar.
- Pour boiling water over the potatoes, leaving 1 inch of headspace.
- Use a utensil to remove any air bubbles from the jars.
- Wipe the rims of the jars with a clean, damp cloth to remove any residue.
- Place the lids and rings on the jars, tightening the rings just until they are snug.
- Place the jars in your pressure canner, following the manufacturer's instructions for your specific canner.
- Process the jars at 10 pounds of pressure for 35 minutes for pints and 40 minutes for quarts.
- Once the processing time is complete, turn off the heat and allow the canner to cool naturally.
- Once the pressure has released and the canner has cooled, carefully remove the jars and check the seals.
- Store your canned potatoes in a cool, dry place for up to a year.
- Category: Medium
- Method: Pressure Can
- Cuisine: American
Keywords: pressure canning potatoes